Turkey Meatball Vindaloo

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  • Level: Easy
  • Total: 35 min
  • Prep: 10 min
  • Cook: 25 min
  • Yield: 4 servings
  • Nutrition Info
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1 1/4 pounds ground turkey

1/4 cup breadcrumbs

1 large egg

3/4 cup chopped fresh cilantro

1 onion (1/4 grated, 3/4 chopped)

1 tablespoon grated peeled ginger

Kosher salt

2 tablespoons extra-virgin olive oil

1 red bell pepper, chopped

2 to 3 teaspoons hot Madras curry powder (or regular curry powder mixed with 1/4 teaspoon cayenne)

1 15-ounce can no-salt-added fire-roasted tomatoes

3 cups cooked white rice


  1. Preheat the broiler and line a baking sheet with foil. Combine the turkey, breadcrumbs, egg, 1/2 cup cilantro, grated onion, 2 teaspoons ginger and 1/2 teaspoon salt in a large bowl. Mix with your hands until just combined. Form into 20 meatballs (about 1 1/2 inches each); transfer to the prepared baking sheet. Set aside.
  2. Heat the olive oil in a large skillet over medium-high heat. Add the chopped onion, bell pepper and a pinch of salt. Cook, stirring occasionally, until the vegetables are lightly browned and tender, about 5 minutes. Add the remaining 1 teaspoon ginger and the curry powder. Cook, stirring to coat, 1 minute. Add the tomatoes, 1 1/2 cups water and 1/4 teaspoon salt; bring to a simmer. Reduce the heat to low and cook until slightly thickened, about 3 minutes.
  3. Meanwhile, broil the meatballs until lightly browned and just cooked through, about 5 minutes. Nestle the meatballs in the sauce. Cover and cook until the sauce is thickened, 7 minutes. Stir in half of the remaining cilantro; season with salt. Serve the meatballs and sauce with the rice; top with the remaining cilantro.
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